Easiest Lasagna Ever
Say hello to the ultimate comfort food with the "Easiest Lasagna Ever" — a hearty, family-friendly recipe that delivers bold flavors with minimal effort! Perfect for busy weeknights or a cozy weekend dinner, this lasagna layers no-boil noodles with a rich and savory meat sauce, a creamy ricotta-Parmesan mixture, and gooey mozzarella cheese. A sprinkle of Italian seasoning and garlic powder enhances the robust marinara, while the oven does the rest of the work, creating a bubbling, cheesy masterpiece in under an hour. With just 20 minutes of prep time, this foolproof recipe is perfect for beginners and seasoned cooks alike, offering classic Italian comfort in every bite. Serve with a crisp side salad or garlic bread for a complete meal that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 24 ounces Marinara sauce
- 15 ounces Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 Egg
- 9 sheets Dry lasagna noodles (no-boil variety)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, salt, pepper, and garlic powder. Cook until browned, breaking the meat apart with a spatula as it cooks.
Once the ground beef is fully cooked, stir in the marinara sauce and Italian seasoning. Let simmer for 5 minutes, then remove from heat.
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, egg, and a pinch of salt and pepper. Stir until well combined.
In a 9x13-inch baking dish, spread about 1 cup of the meat sauce evenly across the bottom.
Place 3 lasagna noodles on top of the sauce, slightly overlapping them if needed.
Spread 1/3 of the ricotta mixture over the noodles, then sprinkle with 1/3 of the shredded mozzarella cheese.
Repeat the layers two more times: meat sauce, noodles, ricotta mixture, and shredded mozzarella cheese.
Finish with a final layer of meat sauce and a generous sprinkle of shredded mozzarella and Parmesan cheese on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.9 g | 287% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 6291 mg | 274% | |
| Total Carbohydrate | 395.8 g | 144% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 28.3 g | ||
| Protein | 254.6 g | 509% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4031 mg | 310% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
